Philly Cheesesteak Stuffed Garlic Bread Loaf With Roasted Red Pepper Aioli

Craving the iconic flavors of a Philly Cheesesteak but want something…more? We’ve taken everything you love about this classic sandwich – the savory beef, melted provolone, and vibrant peppers – and stuffed it into a warm, garlicky, homemade bread loaf! Topped with a creamy, slightly smoky Roasted Red Pepper Aioli, this Philly Cheesesteak Stuffed Garlic Bread is guaranteed to be a showstopper. It’s perfect for game day, a cozy night in, or any occasion where you want to impress with a truly unforgettable dish. This recipe combines the best of both worlds: the comforting familiarity of a cheesesteak with the satisfying warmth of freshly baked bread. Let’s dive into the ingredients you’ll need to create this masterpiece!

Ingredients You’ll Need

• All-Purpose Flour (500g / 2 cups): The foundation of our dough, providing structure and a soft texture. We recommend using unbleached all-purpose flour for the best results.
• Instant Yeast (7g / 1 tsp): This fast-acting yeast ensures a reliable rise for our bread dough. Instant yeast doesn’t require proofing, making it super convenient.
• Sugar (5g / 1 tsp): A touch of sugar feeds the yeast, helping it activate and contribute to a slightly sweeter dough.
• Salt (5g / 1 tsp): Essential for flavor and controls the yeast activity, ensuring a balanced dough.
• Warm Water (300ml / 1 ¼ cup): The liquid component that hydrates the flour and activates the yeast. The water should be warm (around 105-115°F / 40-46°C) – too hot will kill the yeast, and too cold will hinder its activity.
• Unsalted Butter, Melted (30g / 2 tbsp): Adds richness, tenderness, and flavor to the dough. Make sure it’s melted but not hot.
• Garlic, Minced (3 cloves): Infuses the dough with a delightful garlicky aroma and flavor. Freshly minced garlic is always best!
• Fresh Parsley, Finely Chopped (2 tbsp): Adds a pop of freshness and color to the dough.
• Halal Beef Sirloin, Thinly Sliced (250g / 9 oz): The star of our Philly Cheesesteak filling! Sirloin provides a good balance of flavor and tenderness. Ensure it’s thinly sliced for quick cooking and easy incorporation into the bread.
• Yellow Onion, Thinly Sliced (1 medium): Adds sweetness and depth of flavor to the filling.
• Green Bell Pepper, Thinly Sliced (1 medium): Contributes a slightly sweet and crisp element to the filling.
• Halal Provolone Cheese, Shredded (150g / 5 oz): The classic cheese for a Philly Cheesesteak, offering a mild, slightly tangy flavor and excellent melting properties.
• Roasted Red Pepper Jam (100g / 3½ oz): Adds a sweet, smoky, and slightly spicy element that complements the beef beautifully. (See jam ingredients below)
• Olive Oil (60ml / ¼ cup): Used for sautéing the vegetables and beef, adding flavor and preventing sticking.
• Roasted Red Peppers, Chopped (200g / 7 oz): The base for our homemade jam, providing a vibrant color and sweet, smoky flavor.
• Brown Sugar (30g / 2 tbsp): Adds sweetness and helps to caramelize the roasted red peppers in the jam.
• Apple Cider Vinegar (15ml / 1 tbsp): Provides a touch of acidity to balance the sweetness of the jam.
• Smoked Paprika (½ tsp): Adds a smoky depth of flavor to the jam.
• Chili Flakes (Pinch): Adds a subtle kick of heat to the jam. Adjust to your preference.
• Mayonnaise (Egg-based, Halal) (120ml / ½ cup): The base for our Roasted Red Pepper Aioli, providing creaminess and richness.
• Roasted Red Pepper Puree (30g / 2 tbsp): Adds intense roasted red pepper flavor and color to the aioli.
• Garlic, Minced (1 clove): Enhances the flavor of the aioli.
• Lemon Juice (5ml / 1 tsp): Brightens the aioli and balances the richness.
• Salt (to taste): Used to season the sauté, aioli, and filling.
• Extra Chopped Parsley & Aioli (for garnish): Adds a final touch of freshness and visual appeal.

Crafting the Perfect Philly Cheesesteak Stuffed Garlic Bread: A Step-by-Step Guide

1. Prepare the Dough: In a large bowl, combine the flour, instant yeast, sugar, and salt. Add the warm water and melted butter. Mix until a shaggy dough forms. Knead the dough for 8-10 minutes until it becomes smooth and elastic. This kneading process develops the gluten, resulting in a chewy and satisfying bread texture.
2. First Rise: Cover the dough with a damp towel and let it rise in a warm place for about 1 hour, or until it has doubled in size. This allows the yeast to ferment, creating air pockets that give the bread its light and airy structure.
3. Make the Roasted Red Pepper Jam: While the dough is rising, combine the chopped roasted red peppers, brown sugar, apple cider vinegar, smoked paprika, and chili flakes in a small saucepan. Simmer over low heat, stirring frequently, until the mixture thickens and becomes glossy – approximately 10 minutes. The vinegar balances the sweetness, and the smoked paprika adds a delightful depth of flavor. Set aside to cool completely.
4. Sauté the Filling: Heat the olive oil in a large skillet over medium-high heat. Add the sliced onion and green bell pepper and sauté for 4-5 minutes, until softened. Add the thinly sliced beef strips, season with salt, and cook for about 3-4 minutes, until browned. Be careful not to overcook the beef, as it will continue to cook inside the bread. Remove from heat and gently stir in half of the shredded provolone cheese and 2 tablespoons of the cooled roasted red pepper jam.
5. Roll Out the Dough: Punch down the risen dough to release the air. Turn it onto a lightly floured surface and roll it into a 30 x 20 cm (12 x 8 in) rectangle. A lightly floured surface prevents sticking and ensures even rolling.
6. Garlic & Herb Base: Brush the surface of the rolled-out dough with the minced garlic and sprinkle evenly with the finely chopped parsley. This infuses the bread with aromatic flavors that complement the savory filling.
7. Assemble the Stuffed Loaf: Spread the beef, onion, and pepper mixture evenly over the dough, leaving a 2 cm (¾ in) border around the edges. Dot the remaining roasted red pepper jam over the filling, then sprinkle the remaining provolone cheese on top.
8. Roll and Seal: Starting from the long side, tightly roll the dough into a loaf. Pinch the seams firmly to seal, preventing the filling from escaping during baking.
9. Second Proof & Bake: Place the loaf seam-side down on a parchment-lined baking sheet. Cover loosely with foil and let it proof for 20 minutes while the oven preheats to 200°C (390°F). Remove the foil and bake for 20-25 minutes, or until the loaf is golden brown and the cheese is melted and bubbly.
10. Rest & Aioli Prep: Allow the loaf to rest for 10 minutes before slicing. This allows the juices to redistribute, resulting in a more flavorful and moist loaf. While the loaf rests, prepare the aioli by whisking together the mayonnaise, roasted red pepper puree, minced garlic, lemon juice, and a pinch of salt until smooth.
11. Serve & Garnish: Arrange 2-inch (5 cm) slices on a serving board. Drizzle with a thin ribbon of the roasted red pepper aioli and sprinkle with extra chopped parsley for a vibrant finish.

The Science Behind the Stuffing: Why This Works

The key to a successful stuffed bread lies in the dough’s elasticity and the moisture content of the filling. The long kneading time develops the gluten, creating a strong structure that can hold the generous filling without tearing. The roasted red pepper jam not only adds incredible flavor but also contributes to the overall moisture, keeping the filling juicy and preventing it from drying out during baking. The initial proofing allows the dough to expand, creating space for the filling, while the second proofing ensures a light and airy texture.

Tips for the Best Roasted Red Pepper Jam

For a truly exceptional jam, use high-quality roasted red peppers. Roasting them yourself imparts a smoky sweetness that store-bought versions often lack. Don’t rush the simmering process; allowing the jam to cook slowly and steadily concentrates the flavors and creates a beautifully glossy texture. Adjust the amount of chili flakes to your preference – a pinch adds a subtle warmth, while more will deliver a noticeable kick.

Elevating Your Aioli: Flavor Variations

The roasted red pepper aioli is a star in its own right, but feel free to experiment with flavors. A touch of smoked paprika in the aioli will echo the smoky notes of the jam. For a spicier kick, add a dash of cayenne pepper or a finely minced jalapeño. A squeeze of lime juice instead of lemon juice offers a brighter, more citrusy flavor.

Halal Considerations & Ingredient Sourcing

This recipe is designed with halal cooking in mind, utilizing halal beef sirloin and ensuring all ingredients, including the mayonnaise, are halal-certified. When sourcing ingredients, always check labels to confirm compliance with your dietary requirements. Using high-quality ingredients will significantly enhance the overall flavor and enjoyment of this dish.

Frequently Asked Questions

Can I make the dough ahead of time?

Yes, you can prepare the dough up to 24 hours in advance. After the first rise, punch it down, wrap it tightly in plastic wrap, and refrigerate. Bring it to room temperature before rolling it out.

Can I use a different type of cheese?

While provolone is traditional for Philly Cheesesteaks, you can experiment with other melting cheeses like mozzarella or Monterey Jack.

Can I freeze leftovers?

Leftovers can be frozen, but the texture of the bread may change slightly upon thawing. Wrap individual slices tightly in plastic wrap and then place them in a freezer-safe bag.

Conclusion: A Flavor Explosion in Every Bite

This Philly Cheesesteak Stuffed Garlic Bread Loaf with Roasted Red Pepper Aioli is a show-stopping dish that’s sure to impress. The combination of savory beef, melted cheese, garlicky bread, and vibrant aioli is simply irresistible. Don’t forget to save this recipe to Pinterest for later – you’ll want to make it again and again!

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